​4 thick-cut pork chops
1 teaspoon Montreal steak seasoning
6 tablespoons butter, divided
¼ cup flour
1 teaspoon basil
1 teaspoon instant beef bouillon granules
pepper to taste
2 cups milk
 
1.  Season chops on both sides with steak seasoning.  Heat 2 tablespoons butter in a large skillet over medium heat.  Cook pork chops on both sides until browned and just barely pink in the center; a meat thermometer should read 145.  Remove to a plate. 
 
2.  Add remaining 4 tablespoons butter to skillet; whisk to combine with pan drippings.  Whisk in flour, basil, bouillon granules, and pepper until smooth.  Cook and stir for 2 minutes, then gradually whisk in milk.  Bring to a gentle boil.  Return chops to pan, turn to coat in gravy, reduce heat to medium-low, and simmer for 5 minutes before serving. 

Added May 2020

​8 ounces white processed cheese, cubed
¼ cup milk
dash cayenne pepper
dash black pepper
4 large crusty sandwich rolls, split
6 tablespoons butter, divided
1 medium onion, peeled and thickly sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
salt and pepper
1 pound thinly sliced deli roast beef
 
1.  Preheat a griddle to 325 degrees.  Put cheese, milk, and peppers in a small saucepan and set over low heat.  Whisk occasionally until smooth and melted.  Keep warm.
 
2.  Spread rolls with 1 tablespoon each of butter; toast on griddle until golden.  Set aside.
 
3.  In a large skillet, heat remaining 2 tablespoons butter over medium. Add onion and sauté for 2 minutes.  Stir in peppers and cook, stirring, until vegetables are softened and golden but still crisp, about 6 more minutes.  Remove to a plate and set aside.
 
4.  Separate roast beef slices and add to skillet; stir gently until heated through.  Layer beef, cheese sauce, and vegetables onto rolls.
 
Revised November 2017

​1 package (3 pounds) frozen white bread dough, thawed
24 ounces shredded mozzarella cheese
24 ounces sliced pepperoni
2 teaspoons Italian seasoning
marinara or pizza sauce, warmed
 
1. Preheat oven to 375 degrees. Line two large cookie sheets with parchment paper and set aside.
 
2. Lightly dust counter with flour. Pat and press one loaf of dough into a flat disk, then, with a floured rolling pin, roll into a rectangle, approximately 10x16 inches. (It will need to fit lengthwise on your prepared pan.) Neatly layer one third of the pepperoni down the middle third of the dough, then top with one third of the cheese and sprinkle with Italian seasoning. Carefully fold each bare third of dough over filling and fold ends up to seal. Carefully place stromboli, seams down, onto prepared sheet. With a sharp knife, cut three small vents on top. Repeat with another loaf of dough.
 
3. Bake both pans, rotating between upper and lower racks, until bread is deep golden brown, about 25 minutes. While first two stromboli are baking, prepare final loaf with remaining dough and fillings. When first two are done, remove pans to racks to stand for about 10 minutes before slicing to serve with warmed marinara sauce.
 
4. Bake third stromboli during dinner; when cool, slice and store for another meal. Leftover stromboli is delicious hot or cold.
 
Revised November 2017             

​2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, minced, divided
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces) tomato sauce
2 tablespoons brown sugar
1 tablespoon Italian seasoning
¼ teaspoon red pepper flakes
2 bay leaves
salt and pepper
1/3 cup parmesan cheese plus more for garnish
2 tablespoons parsley
2 eggs
1/3 cup milk
1 ½ pounds lean ground beef
1/3 cup plain breadcrumbs
1 pound spaghetti, cooked and drained
 
1. In a large heavy pot, heat olive oil over medium-low. Saute onion until translucent, then add half the garlic and cook, stirring, another two minutes. Add crushed tomatoes, tomato sauce, brown sugar, Italian seasoning, red pepper flakes, bay leaves, and salt and pepper to taste. Bring to a boil over medium high, stirring, then reduce heat to medium-low to maintain a gentle simmer.
 
2. In a large bowl, combine parmesan, parsley, remaining garlic, eggs, milk, and additional salt and pepper. Add beef and breadcrumbs; mix gently. Form into 12 balls. Drop into simmering sauce and stir gently. Loosely cover pot and simmer until sauce has thickened and meatballs are cooked through, about 30 minutes. Serve over spaghetti.
 
Revised November 2017

​½ cup Dijon mustard
2 tablespoons lemon juice
1 clove garlic, minced
salt and pepper
2 pounds sirloin steak, trimmed and cut into 4 portions
2 large russet potatoes, diced
½ pound green beans trimmed
¼ cup olive oil
1 packet ranch dressing seasoning
1 tablespoon butter
 
1. In a large ziptop bag, squish together mustard, lemon juice, garlic, salt and pepper. Add steak and refrigerate for at least 1 and up to 4 hours.
 
2. Preheat oven to 450 and line a baking sheet with nonstick foil. Combine potatoes and green beans on sheet; drizzle with olive oil and seasoning. Toss to coat. Roast until vegetables are tender and crisped on the outside, about 30 minutes.
 
3. Meanwhile, heat butter in nonstick skillet over medium-high heat. Remove steaks from marinade, shaking off excess, and cook for 4-5 minutes per side for medium-rare. Let rest for 5 minutes.
 
Revised November 2017

​¼ cup packed brown sugar
½ teaspoon cayenne pepper
salt and pepper
3 pounds boneless pork shoulder, cut into 4 pieces
1 ½ cups cider vinegar
4 cloves garlic, peeled and crushed
½ cup water
barbecue sauce for serving
8 hamburger buns
 
1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Place pork in Instant Pot and rub with spice mixture.  Pour vinegar, garlic, and water over pork.
 
2.  Lock lid, move valve to seal and set on manual high pressure for 60 minutes.  Expect about ___ minutes to come to pressure.  After cooking cycle is complete allow natural pressure release for 5 minutes before moving valve to vent. 
 
3.  Transfer pork to a large bowl and shred, discarding large pieces of fat and gristle.  Moisten with ¼ cup cooking liquid and stir in barbecue sauce to taste before serving on hamburger buns.
 
Revised June 2019

​1 pound ground beef
½ cup finely chopped onion
2 cloves garlic, minced
3 tablespoons chili powder
½ teaspoon cumin
½ teaspoon oregano
salt and pepper
1 ½ cups long-grain white rice
1 can (14 ounces) beef broth
1 ½ cups water
1 can (15 ounces) tomato sauce
shredded cheddar cheese
 
1. In a large, deep covered skillet, brown ground beef over medium. Drain, then add onion. Cook, stirring, until onion is softened (do not allow to brown). Add garlic, chili powder, cumin, oregano, and salt and pepper to taste and stir to coat meat. Stir in rice and cook for 3-4 minutes; add broth, water and tomato sauce, then increase heat to medium-high and bring to a boil.

2.  Stir well, cover loosely, and reduce heat to medium-low. Simmer, stirring occasionally, until rice is tender, about 15-20 minutes. Sprinkle with cheese before serving.
 
Revised November 2017

​1 ½ cups uncooked elbow macaroni
¼ cup butter
1 clove garlic, minced
¼ cup flour
¼ teaspoon onion powder
pepper to taste
2½ cups milk
1½ cups shredded monterey jack cheese
½ cup parmesan cheese
8 ounces diced ham
2 cups lightly steamed small broccoli florets
 
1. Preheat oven to 375 degrees. Cook macaroni according to package directions; drain when slightly underdone and rinse with cold water. Drain thoroughly and place in 2-quart casserole dish.
 
2. In same saucepan, heat butter over medium and sauté garlic until softened. Whisk in flour, onion powder and pepper; cook and stir for 2 minutes, then slowly whisk in milk. Bring to a gentle boil, remove from heat, and stir in cheeses. Combine until smooth.
 
3. Add ham and broccoli to macaroni in dish; add sauce and toss gently to coat. Bake, covered, until cheese is bubbly, about 30 minutes. Let stand 10 minutes before serving.
 
Revised October 2017

​2 pounds extra-lean ground beef
1 (1 ounce) envelope dry onion soup mix
½ cup Italian seasoned breadcrumbs
½ cup milk
¼ cup flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans reduced sodium cream of chicken soup
1 envelope au jus mix
1½ cups water
mashed potatoes
 
1.  In a large bowl, gently mix together the ground beef, onion soup mix, breadcrumbs, and milk by hand.  Shape into 8 patties. 
 
2.  Sprinkle flour on a plate and heat vegetable oil in a nonstick skillet over medium.  Preheat oven to 375 degrees.  Dredge patties in flour and brown in oil.   Transfer to a single layer in a baking dish.
 
3.  Whisk together soup, au jus mix, and water.  Pour over patties and cover tightly with foil.  Bake, occasionally stirring sauce and spooning over patties, until cooked through, about 30 minutes.  Serve over mashed potatoes. 
 
Revised October 2017

​1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon cumin
1 teasoon paprika
1 teaspoon salt
1 pound pork tenderloin
 
1. Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Stir together seasonings and pat over pork. Add to skillet and cook, turning, until well-browned on all sides.
 
2.  Transfer skillet to oven and roast until a thermometer reads 145 degrees, about 30 minutes (check frequently). Remove to a cutting board and let rest at least 10 minutes before slicing. Serve with any pan juices.
 
Revised October 2017

​3 pounds chuck roast
roast beef seasoning
2 tablespoons vegetable oil
2 cans (14.5 ounces each) beef broth
2 tablespoons Worcestershire sauce
3 cloves garlic, smashed and peeled
1 onion, peeled and cut into wedges
3 stalks celery, leaves attached and cut into 4" pieces
3 carrots, scrubbed and cut into 4" lengths
2 tablespoons peppercorns
3 tablespoons butter
3 tablespoons flour
salt and pepper
hot mashed potatoes
 
1. Preheat oven to 350 degrees. Coat roast with seasoning mix and brown both sides well in oil in a large covered Dutch oven.
 
2. Add broth and Worcestershire sauce to pot and bring to a boil. Arrange garlic, onion, celery, carrots and peppercorns around meat.  Add water or additional broth to fully cover meat, if necessary.  Cover and bake for 3 hours or until meat is very tender.
 
3. Remove meat to a cutting board and set aside. Carefully ladle cooking liquid into a fat separator (there should be at least three cups).  In a large skillet, heat butter over medium and whisk in flour; cook until flour slightly darkens and smells fragrant.  Season with salt and pepper. Gradually whisk in cooking liquid and bring to a simmer, stirring until gravy thickens.
 
4. Slice meat and serve with gravy over mashed potatoes.
 
Revised October 2017

​1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
2 garlic cloves, peeled and sliced thin
4 cups chicken broth
12 ounces dried cheese tortellini
1 pint cherry tomatoes, halved
2 tablespoons chopped fresh basil
½ cup shredded parmesan, for garnish
 
1.  Heat oil in large nonstick skillet over medium.  Crumble sausage into skillet and cook until no longer pink, about 6-8 minutes. 
 
2.  Add garlic and cook until fragrant, about 30 seconds.  Add broth and pasta and bring to a boil.  Cook, stirring occasionally, until pasta is tender, about 15 minutes.
 
3.  Stir in tomatoes and cook until tomatoes are softened and heated through.  Serve topped with basil and parmesan.
 
Added June 2019

​4 boneless pork loin chops (4 ounces each)
¼ teaspoon garlic powder
salt and pepper
1 tablespoon olive oil
4 thin slices prosciutto
½ cup julienned roasted red peppers
4 slices provolone cheese
 
1.  Season chops on both sides with garlic powder, salt and pepper.  In a large skillet, cook over medium in olive oil until a thermometer reads 145 degrees, 4-5 minutes per side.
 
2.  Top each chop with prosciutto, peppers and cheese.  Cover and cook until cheese is melted.  Serve drizzled with pan juices.
 
Added June 2019

​1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon pepper
4 ½ cups peeled, cubed sweet potatoes 
3 tablespoons olive oil, divided
2 pork tenderloins (¾ pound each)
4 large tart apples, peeled and cut into 8 wedges
 
1.  Preheat oven to 425 degrees and line a sheet pan with nonstick foil. 
 
2.  In a small bowl, stir together salt, cinnamon, nutmeg and pepper.  Toss sweet potatoes with 2 tablespoons olive oil and 1 teaspoon spice mixture.  Arrange on prepared pan and bake for 10 minutes. 
 
3.  Rub remaining oil over pork and sprinkle with remaining spice mixture.  Place over sweet potatoes and return to oven for 15 minutes.
 
4.  Turn pork and arrange apples around meat.  Bake for 15 minutes or until a meat thermometer reads 145 degrees and sweet potatoes and apples are tender.  Let stand for five minutes before slicing.
 
Added June 2019

​½ cup olive oil
1/3 cup low-sodium soy sauce
¼ cup red wine vinegar
juice of 1 lemon
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh parsley, plus more for garnish
2 teaspoons ground mustard
pepper
4 cloves garlic, minced
1 1-pound pork tenderloin, trimmed
1 tablespoon vegetable oil
½ cup chicken broth
1 tablespoon butter
 
1.  Whisk together marinade ingredients and set aside ¼ cup.  Transfer remaining marinade to a ziptop bag along with pork and refrigerate for several hours.
 
2.  Preheat oven to 350.  Heat vegetable oil over medium-high in an oven-safe skillet.  Remove pork from marinade and shake off excess.  Sear for 2-3 minutes per side.  Transfer skillet to oven and bake until internal temperature reaches 145 degrees, about 30 minutes.  Remove pork to a cutting board and set aside to rest.
 
3.  Carefully heat skillet with drippings over medium.  Whisk in chicken broth and reserved marinade, scraping browned bits to incorporate.  Bring to a boil, reduce heat slightly, and simmer until reduced, 5-6 minutes.  Whisk in butter.  Slice pork, arrange on a serving platter, and top with sauce and parsley to garnish.
 
Added August 2018

​1 pound ground beef
1 tablespoon parsley
1 tablespoon dried minced onion
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon seasoned salt
½ teaspoon sugar
pepper to taste
3 cups milk, divided
1 can (14 ounces) chicken broth
2 ½ cups uncooked elbow macaroni
2 cups shredded cheddar cheese
 
1.  In a large covered saucepan or Dutch oven, brown meat.  Drain if necessary.  Stir in seasonings and cook until fragrant.  Add 2 cups milk, chicken broth, and macaroni; bring to a boil.  Reduce heat and simmer, loosely covered,  until noodles are almost tender.
 
2.  Remove from heat and stir in cheese until melted, then add remaining milk.  Let stand for 5 minutes before serving.
 
Added August 2018

​1 ½ pounds ground beef
1 medium onion, diced
3-4 cloves garlic, minced
1 tablespoon Italian seasoning
1 tablespoon sugar
1 bay leaf
dash red pepper flakes
salt and pepper to taste
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) tomato sauce
2 cans (15 ounces each) diced tomatoes, undrained
16 ounces lasagna noodles
16 ounces ricotta
16 ounces shredded mozzarella
 
1. Brown ground beef and drain if necessary; add onion and cook until softened.  Stir in garlic and Italian seasoning; cook for one minute before adding remaining ingredients.  Bring to a boil over medium high, then reduce heat and simmer until thickened, about 45 minutes.
 
2. Cook lasagna noodles according to package directions. Drain well and lay out noodles on pieces of foil. Preheat oven to 375 degrees and spray a 9x13 inch baking dish with cooking spray; line with 3 noodles. Divide 1/3 of ricotta cheese between noodles; sprinkle with 1/3 of mozzarella, then cover with 1/3 of sauce. Repeat layers twice, discarding torn/extra noodles or reserving for another use.
 
3. Cover dish tightly with nonstick foil and bake until bubbly, about 1 hour. Remove foil and bake for an additional 15 minutes. Cool on a wire rack for 1 hour before serving.
 
Revised October 2017

​4 cups water
1/3 cup salt
2 tablespoons sugar
2 tablespoons peppercorns
1 tablespoon oregano
2 bay leaves
3 cloves garlic, unpeeled, smashed
1 small onion, unpeeled, sliced into wedges
1 ½ pounds boneless pork loin roast
 
1.  Microwave water in a glass measuring cup until warm.  Whisk in salt and sugar until dissolved.  Add peppercorns, oregano, and bay leaves.  Transfer to a gallon-sized ziptop bag; add garlic, onion and roast.  Arrange to completely submerge meat.  Refrigerate for 4-8 hours.
 
2. Line a roasting pan with foil and fit with roasting rack. Drain roast, pat dry and place in rack. Let stand at room temperature for 30 minutes. Preheat oven to 375 degrees.
 
3. Roast in preheated oven until a thermometer reads 145 degrees; let stand for ten minutes before slicing.
 
Revised October 2017

​1 envelope au jus gravy mix
4 tablespoons butter, softened
4 French bread rolls, split
1 ½ pounds thinly sliced deli roast beef
8 slices Swiss or provolone cheese
 
1. Preheat oven to 400 degrees and line a baking sheet with foil. Prepare au jus mix according to package directions.
 
2. Spread butter on French rolls. Place butter side up on prepared pan and bake, watching carefully, until golden.
 
3. Divide roast beef between rolls and top with cheese; return to oven until meat is warmed and cheese is melted. Serve with hot au jus for dipping.
 
Revised September 2017

​1/3 cup soy sauce
3 tablespoons sugar, divided
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons sesame oil, divided
1 ½ pound flank steak
½ cup water
1 cup 3-inch length green beans
½ cup matchstick-cut carrots
1 tablespoon rice vinegar
pinch salt
1 tablespoon vegetable oil
hot cooked rice
¼ cup thinly sliced green onions
1 tablespoon toasted sesame seeds
 
1. In a small bowl, whisk together soy sauce, 2 tablespoons sugar, garlic, ginger, and 1 tablespoon sesame oil until well-blended. Rinse beef, pat dry, trim fat, and slice across the grain into thin strips. Place beef and soy sauce mixture in a ziplock bag; turn to coat and refrigerate for at least one hour.
 
2. In a large skillet, combine water, green beans and carrot. Bring to a boil over high heat and cook until just tender, about 3 minutes. Drain, rinse well with cold water, and drain again. Whisk together rice vinegar, remaining sugar, remaining sesame oil, and salt in a small bowl; add vegetables and toss to coat. Rinse and dry pan.
 
3. Heat pan over medium-high; add vegetable oil. Add beef with marinade, quickly spreading into a thin layer. Allow to cook for 1 minute undisturbed, then stir-fry until meat is no longer pink, about 3 minutes.
 
4. Divide rice between wide, shallow bowls and spoon beef on over; top with vegetables and dressing. Garnish with onions and sesame seeds.
 
Revised September 2017; January 2019; May 2020

​1 pound orecchiette
6 slices thick sliced bacon, diced
2 ½ cups frozen corn, thawed, rinsed and drained
salt and pepper
1 clove garlic, minced
1 cup half and half
½ cup coarsely chopped fresh basil, divided
¼ cup shredded parmesan cheese, plus more for garnish
 
1.  Cook pasta in salted water according to package directions, reserving ½ cup pasta water; drain and return to pot.
 
2.  Meanwhile, cook bacon in large nonstick skillet over medium until mostly crisped; transfer to paper-towel lined plate to drain.  Remove all but 2 tablespoons of rendered bacon fat from pan.  Add corn, season with salt and pepper, and saute until starting to brown, 6-8 minutes.  Add garlic and cook another 30 seconds.  Stir in half and half and ¼ cup basil and cook until bubbly and slightly thickened, 2-3 minutes.
 
3.  Transfer sauce, bacon, parmesan, reserved pasta water, and remaining basil to pot with pasta.  Combine until creamy, season with additional salt and pepper, and garnish with additional parmesan to serve.
 
Added July 2018

​1 pound lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon flour
1 tablespoon chili powder
½ teaspoon paprika
½ teaspoon oregano
salt and pepper
1 can (8 ounces) tomato sauce
2 cans (14.5 ounces each) beef broth
2 cups elbow macaroni
1 cup shredded sharp cheddar cheese
 
1.  Brown the ground beef in a large Dutch oven; drain any excess fat and stir in onion.  Sauté over medium until onion is soft and translucent.  Add garlic, flour, chili powder, paprika, oregano, and salt and pepper; cook until fragrant, about 2 minutes.
 
2.  Stir in tomato sauce and beef broth; combine well, scraping bottom of pot, and bring to a gentle boil over medium high.  Add macaroni and reduce heat to medium-low.  Cover loosely and stir often until macaroni is barely tender (do not overcook).  Add a few tablespoons of water if liquid is absorbed before macaroni is cooked through. Remove from heat and stir in cheese until melted.
 
Added November 2017

1 ½ pounds boneless beef sirloin steak, cut into 4 pieces
salt and pepper to taste
2 tablespoons butter
1 cup sliced fresh mushrooms
2 tablespoons flour
1 can (14 ounces) beef broth
 
1. Season steaks with salt and pepper; cook steaks in a 12-inch nonstick skillet over medium-high heat to desired doneness. Remove steaks from the skillet, reserving drippings; set aside and keep warm.
 
2. Heat butter in skillet; add mushrooms and cook until tender. Stir in flour and pepper to taste and cook for 1 minute. Gradually stir in broth. Cook and stir until the mixture boils and thickens; serve mushroom sauce with steaks. 
 
Revised October 2017

1 cup elbow macaroni
½ pound ground beef
1 clove garlic, minced
¼ cup finely chopped onion
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
1 can (15 ounces) tomato sauce
½ cup water
8 ounces shredded mozzarella cheese
 
1. Preheat oven to 375 degrees and lightly spray a 1 ½ quart shallow casserole dish with cooking spray. Cook macaroni according to package directions until slightly underdone; drain well and transfer to prepared dish.  Meanwhile, in a large skillet, brown beef over medium heat with onion and garlic until cooked through; drain if necessary. Stir in Italian seasoning, red pepper flakes, tomato sauce and water. Bring to a boil, stirring; reduce heat and simmer until thickened, about 15 minutes.
 
2. Add sauce mixture to macaroni in dish; stir to combine. Top with cheese and cover tightly with foil; bake until bubbly and heated through, about 20 minutes. Remove foil and bake until cheese is lightly browned, about 10 minutes. Let stand 10 minutes before serving.
 
Revised October 2017

​2 tablespoons Montreal steak seasoning
½ cup olive oil
½ cup balsamic vinegar
2 pounds boneless pork loin roast
 
1. Combine first three ingredients in a large ziptop bag; add pork and turn to coat.  Refrigerate for at least two hours.
 
2.  Preheat oven to 350 degrees and line a glass baking dish with foil; arrange a rack on top of foil.  Place pork on rack and pour marinade in pan. Bake, basting occasionally, until pork reaches an internal temperature of 145 degrees, about an hour.  Let stand for 5 minutes before slicing; serve drizzled with pan juices.
 
Added May 2018